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Morgan Ranch USDA Choice Beef Hanging Tender / Hanger Steak (450g)

Horizon Farms

BF110


450g (1lb) of premium quality, USDA Choice hanger steak beef, also known as Onglet in French. This once-secret, but now increasingly popular steak is a flat cut from the lower belly (plate). The hanger steak is referred to as one of the secret cuts because suppliers would often keep it for themselves. The hanger steak is incredibly tender and packed full of flavor. Simply season it with salt and pepper and cook to medium-rare for a great experience.

Morgan Ranch Beef - one of the finest and most luxurious American beef money can buy. Directly imported into Japan from the Morgan family Ranch which is located in the pristine environment of the Sandhills in the heart of Nebraska. Discover the true taste of American beef. Free-range, pasture grazed, then finished on 100% vegetarian grain feed (200 days) for superior marbling, tenderness, and unprecedented taste experience. Never have the cows been treated with growth hormones or antibiotics! Morgan Ranch Beef is featured on the menus of the finest restaurants in the world including Michelin starred ones. All images from the ranch are actual images. See for yourself. 



Contents

Contents 1 pack
Weight 450g (1lb)
Serves Serves 1-3

Shipping & Handling

Shipping Shipping and delivery is frozen
Handling Keep frozen below -18°C (0°F)
Defrosting Time In the fridge: approx. 36h
In ice-water: approx. 3h
Cooking Method Cast Iron Skillet, Fry Pan, Grill
Expiration Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 5 days.

Details

Also known as Onglet, Butcher's Cut, Hanging Tender Steak, Sagari, Hanging Tenderloin
Country of Origin United States
Ingredients Beef
Aged 30 days wet-aged
Marbling Score USDA Choice
Cut from Plate
Category Steaks
Packaging Individually vacuum packed

✔ Ethical. No factory farming! Humanely raised and treated with respect.

✔ Safe. No growth hormones or antibiotics - ever!

✔ Sustainable. The ranch sits on the world's largest underground water resource. All feed is locally sourced.

✔ Free-Range. All-year open pasture-raised in the heart of the sandhills, Nebraska. 

✔ Grass-fed, grain-finished on 100% vegetarian grain feed for superior tenderness, marbling, and an unprecedented taste experience.

✔ Full traceability. The Morgan family is in full control. One ranch, one family, one importer - ranch to fork!

Strictly non-commodity. Family farming takes time, attention, patience, and care. Only 2% of all US beef is Prime graded.

✔ Morgan Ranch Beef is the number one choice of over 70 top-class gourmet restaurants in Europe, the USA, and Japan, including Michelin-starred ones.




Morgan Ranch

At A Glance

Cattle Breed The breed contains Japanese Wagyu genetics. Composition of Wagyu, Angus and Hereford. 
Farm/Ranch Morgan Ranch
Region Nebraska, USA
Breeding All-year free-range pasture grazed on 50 square kilometers (over 12000 acres!) in the heart of the sandhills. Sitting on the Ogallala Aquifer - the world's largest underground water resource.
Raised by Dan Morgan and family
Farming Experience Since 1934, Certified American Wagyu since 1992
Feeding Pasture grazed from birth, finished on grain feed containing maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins, and minerals (100% vegetarian) for at least 200 days before harvesting.
Traceability 100% fully traceable from farm to fork
Growth-Hormones Never
Antibiotics Never
Animal By-Products Feeding Never
Importer Horizon Farms, Inc.
Processing Imported chilled and never frozen, locally processed in Japan into retail packs and flash frozen.

Beef Hanger Steak Recipe Instructions

Morgan Ranch Beef Hanger Steak

Completely defrost and open the package. Let the steak breathe for 15 minutes. Pat dry with a paper towel to remove any excess moisture on the surface. 

Morgan Ranch Beef Hanger Steak

Season with freshly ground pepper and sea salt only. Use either extra virgin olive oil or high-quality butter without added salt. Cook very slow on low to medium heat. 

Morgan Ranch Beef Hanger Steak

Flip often. Make sure the steak does not cook too fast. Due to its thickness and texture the cooking time will be approximately 10 to 15 minutes. Keep checking and keep flipping for even cooking.

Morgan Ranch Beef Hanger Steak

Add garlic knobs, asparagus, mushrooms or any other vegetables you prefer. Cook the steak to medium-rare for excellent taste and tenderness.

Morgan Ranch Beef Hanger Steak

Take off the heat once core temperature reaches 50 degrees Celsius (125 degrees Fahrenheit) and place steak on cutting board. Let it rest for about 10 minutes. 

Morgan Ranch Beef Hanger Steak

First slice lengthwise along the sinew (we recommend to cut out the sinew as it may be too chewy) and create two steaks, then slice into smaller slices. 

Morgan Ranch Beef Hanger Steak

The texture of the hanging tender is mesmerizing and allows for a lot of juices and flavors to accumulate. Simply amazing. Sprinkle with high quality sea salt only. Some folks recommend eating it with wasabi sauce or paste. This is 5 star dining at home. Enjoy!

Customer Reviews

Based on 5 reviews
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A
Anonymous
I ordered again.

I’m a repeater. I ordered for a BBQ.
The meat was thick and very delicious.
I want to keep buying from here for BBQs.

A
Anonymous
-

Translated from Japanese: It’s more expensive than the retail price. It was also hard.

A
Anonymous
Morgan Ranch does not disappoint

Translated from Japanese: Ever since I bought a steak from the Morgan Ranch here, I’ve gotten addicted. It’s not necessary to go to a steak restaurant anymore when there is meat this delicious at this price. The taste of the meat spreads inside your mouth, it’s really amazing.

A
Anonymous
Delicious!

Translated from Japanese: I don’t usually write reviews, but this was extremely delicious, so I’m giving 5 stars.
It had little fat and was the kind of meat I like. I will order harami next time.

A
Anonymous
Delicious

Translated from Japanese: I made roast beef on low temperature. The meat’s taste is slightly different from what I was used to, but is it because this grass-fed beef had no odor? Instead of getting used to, it’s a taste that makes you addicted.
It’s soft, there’s no tendons, it’s chewy and as married couple, we licked our plates clean. I think I will order regularly, as I like lean meat. I want to try different cuts, too.